by Jennifer Burns, Dan’s Market
- 1 pound (16 oz) dry black-eyed peas
- 4 cups water
- 2 cups cubed cooked ham or one ham hock
- 1/2 onion, diced
- 1 pinch garlic powder
- 1 (14.5 ounce) can whole or stewed tomatoes (pureed)
- 1 tablespoon vegetable oil
- 1 tablespoon olive oil
- 2 cup collard greens or mustard greens
- 1/4 cup parsley, chopped
- 3 green onion, chopped
- Salt and Pepper, to taste
Sort through your beans for any pebbles or stones. Cover the beans completely with water; soak overnight. In the morning, drain the water and discard.
Place black-eyed peas in 8 quart pot. Add the 4 cups water to the pot. Stir in ham and diced onions, garlic powder, salt and pepper. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied.
Add tomatoes and vegetable oil to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender. If using a ham hock remove and add the meat from the ham hock to the pot of beans. Add the greens in the pot toward the end of cooking or in a frying pan, cook in olive oil and serve over beans and ham.
